Liang ban rou (twice-cooked pork)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Fresh bacon or pork belly |
| 6 | Whole scallions | |
| 6 | slices | Fresh ginger |
| 1 | tablespoon | Salt |
| 6 | Scallions | |
| 3 | tablespoons | Peanut oil |
| 2 | tablespoons | Finely chopped garlic |
| 1 | tablespoon | Minced peeled fresh ginger |
| 1½ | tablespoon | Chili bean sauce |
| 1 | tablespoon | Rice wine or dry sherry |
| 1 | tablespoon | Light soy sauce |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
Directions
ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1½ hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin ¼-inch slices. C KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :